Garlic Bread Pasta is my new bae.
You guys, seriously….this recipe comes straight from my Shelly’s cookbook, The Cookies & Cups Cookbook and IT.IS.AMAZING.
I am trying not to eat so many carbs lately, and this recipe totally got me off the wagon.
Literally, I could not stop eating it right out of the pan. And if you follow me on Snapchat (find me at leslieagreen), you would have seen my daughter fall on the floor in delight after she took her first bite.
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And you can also tell how good it was because there is ZERO food styling in the pictures. I took the pan off the range and snapped some photos because Emma was breathing over my shoulder to eat ALL The Pasta!
Back to Shelly’s book. You all HAVE to order it… and I am not saying that because she is my friend.
First of all the photography is beautiful, which Shelly did all herself…I mean we do eat with our eyes first, right?
Second, there is a photo for all the recipes. I can’t stand cookbooks that don’t have a picture for each recipe. I like looking at all the pretty food.
Alllllll of the recipes are drool worthy and totally accessible. You know when you get a cookbook and there are like 5-10 things in it that you would make? Welp, not Shelly’s book. All of her recipes are amazing and simple to make.
Shelly also has great tips she offers up in her witty and fun to read cookbook!! ( No really, It IS fun to read, Shelly is super funny and it comes out in her writting)
Take a peek at just a couple of the yummy things….
Shelly gives us the recipe for the Perfect Buttercream!
These Creamy Coconut-Lime Squares are on my next to bake list.
Cookies and Cream Cookies……Oh. MY
And her book isn’t ALLLLL about the sweets, she has Savory Sections as well. Take a peek at this Frito Pie Sloppy Joe!!!!!
Great job Shelly, I am so very proud of you!!!!!!
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- 1 lb. cavatappi pasta
- ½ cup (1 stick) plus 3 tablespoons salted butter
- ¾ cup dried breadcrumbs
- 1 tablespoon dried parsley
- 1 teaspoon italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 garlic cloves, minced
- Cook the pasta according to the package directions. Drain and transfer to a large bowl.
- Meanwhile, in a large skillet, melt 3 tablespoons of the butter over medium heat, continuing to cook the butter until browned and the color of deep amber, constantly swirling the pan so it doesn’t burn.
- Reduce the heat to low and add the breadcrumbs, parsley, italian seasoning, salt and pepper.
- Stir the breadcrumbs to coat them in the butter and remove from the heat.
- In a microwave-safe bowl, melt the remaining ½ cup (1 stick) butter and garlic together. This infuses the butter with the garlic.
- Add the garlic butter to the bowl of pasta and toss to coat completely.
- Then add the buttered breadcrumbs and toss to coat.
- Serve hot.
Thank you SO much!!! My kids love that pasta too 🙂
It is AMAZING Shelly!!!!! And so is they book 🙂
This was so good! Thank you for sharing this recipe. My three children (ages 8, 6, and 4) and I absolutely loved this dish. I knew it was going to be good when I sat down and saw that my kids had already almost finished their plates before I even had the chance to start eating! My husband is a sauce man, and said he liked it but would prefer sauce on it the next time. I personally think sauce would ruin it, but I will be heating up a small jar of sauce just for him next time. I will definitely be making this again!
Thanks for stopping by. My kids love it too!!!